Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Whipped cream
- Chocolate syrup
- Maraschino cherries
Special equipment needed:
- Stand mixer or hand mixer
- Ice cream maker
- Saucepan
Step-by-step instructions:
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, using an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy.
- Add the egg and vanilla extract and beat until combined.
- Gradually add the flour mixture and beat until just combined.
- Stir in the chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F.
- Using a cookie scoop or spoon, drop balls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until golden brown.
- Let the cookies cool completely.
- In a saucepan, combine the heavy cream, milk, sugar, cornstarch, and salt.
- Cook over medium heat, whisking constantly, until the mixture thickens.
- Remove from heat and stir in the vanilla extract.
- Let the mixture cool completely.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- To assemble the sundae, place a few cookies in the bottom of a bowl.
- Scoop some cookie dough ice cream on top of the cookies.
- Drizzle with chocolate syrup and top with whipped cream and a maraschino cherry.
- Time:
Preparation time: 45 minutes
- Cooking time: 10-12 minutes
5. Temperature:
- Preheat the oven to 350°F.
Serving size:
- Makes 6 servings.
Nutritional information:
- Calories: 650
- Fat: 35g
- Carbohydrates: 80g
- Protein: 6g
Substitutions for ingredients:
- You can use dark brown sugar instead of light brown sugar.
- You can use white chocolate chips or milk chocolate chips instead of semisweet chocolate chips.
- You can use store-bought cookie dough instead of making your own.
Variations:
- You can add chopped nuts or toffee bits to the cookie dough.
- You can use different flavors of ice cream, such as vanilla or chocolate.
- You can use different toppings, such as caramel sauce or chopped nuts.
Tips and tricks:
- Make sure to refrigerate the cookie dough before baking to prevent spreading.
- Let the ice cream mixture cool completely before churning.
- Use a cookie scoop or spoon to make evenly sized cookies.
Storage instructions:
- Store the cookie dough in an airtight container in the refrigerator for up to 3 days.
- Store the ice cream in an airtight container in the freezer for up to 1 week.
Reheating instructions:
- You can reheat the cookies in the microwave for a few seconds to make them warm and gooey.
Presentation ideas:
- Serve the sundae in a tall glass or bowl.
- Drizzle the chocolate syrup in a decorative pattern.
Garnishes:
- Whipped cream
- Chocolate syrup
- Maraschino cherries
Pairings:
- Serve with a glass of milk or a cup of coffee.
Suggested side dishes:
- None.
Troubleshooting advice:
- If the cookie dough is too dry, add a tablespoon of milk.
- If the ice cream mixture is too thin, add more cornstarch.
Food safety advice:
- Make sure to cook the ice cream mixture to a safe temperature to prevent foodborne illness.
Food history:
- Chocolate chip cookies were invented in 1938 by Ruth Wakefield, who owned the Toll House Inn in Massachusetts.
Flavor profiles:
- Sweet, creamy, chocolatey.
Serving suggestions:
- Serve the sundae after a barbecue or picnic.
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Taste: Sweet, Creamy, Chocolaty, Nutty, Gooey, creamy, rich, indulgent, chocolatey, buttery, decadent